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06 July 2009

Adobong pusit (Squid adobo)

There are various preparations that can be done with squid. The simplest one is grilled over an open fire (We did this at the beach back in high school. Freshly-caught squid! This was where I also learned how to remove the beak and the plastic-like thing - the cartilage - on its back).

The tricky part with squid is, no matter what method of cooking you do with it, make sure that you do not overcook it as it becomes rubbery. I rather like the smaller squid, though, as big ones are more prone to this.

1/2 kilo squid, cleaned
1 medium onion, roughly chopped
3 cloves garlic, crushed and chopped
3 tbsp vinegar, preferably white
2 tbsp soy sauce
1 cup water
cooking oil
salt and pepper to taste

Heat the cooking oil over medium heat. Saute the onion and garlic.
Add the squid and mix occasionally.
After a couple of minutes, add the water, cover and let it boil.
Add the vinegar and soy sauce, mix a bit, then let simmer for a couple more minutes. Add salt and pepper to taste.

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  1. I love Adobong Pusit. Na-miss ko tuloy.

  2. I was reading somewhere that with squid you either have to cook it quickly or a long time. Meaning, you should cook it only a couple of minutes for it to stay tender.

    However, if you ever over cook your squid adobo and it started to get tough, Just keep cooking it and after 20 mins, it will be tender again :)

  3. I am eating adobong pusit as I write this comment. The problem with overcooking the squid is that it will shrink. I have a question: how can you make the sauce really thick and black? The

  4. JMom: thanks for this. The recipe allows for 4 minutes of cooking, which comes out ok. However, in case we forget that we were actually cooking something and leave it out too long, we will try out your tip!

    EdGe: I've never seen adobong pusit with thick sauce... you could add a bit of flour I guess but I do not see the point of thickening it.

  5. Do you cook your squid with the black ink on it? Sometimes, there's too much ink on the squid...

  6. Hi Archie. When we clean squid, we place these in a bowl of water while we remove the beak and the cartilage. And then we wash the batch over running water. The ink is washed off in the process, but there will always be some left inside which is sufficient for the sauce. I am talking about the baby squid though. Obviously a lot of the ink gets removed for the bigger squid which you have to slice to be manageable. But washing does remove most of the ink if you do not want it.